Baking with Betty

This week's column is dedicated to the newest Heald family member, Louie, 37 1/2 pounds of exuberance.

Don's Salad Dressing

Take equal parts of the following i.e., 1 tablespoon each, 1/4 cup each or however much you wish.

Sesame Tahini Paste

Soy Sauce

Balsamic vinegar

olive oil

sugar

Blend in blender or shake well in a jar until well blended. Use on a garden-type salad.

Mock Rolls

(So called because these use less sugar)

2 cups flour

4 teaspoons baking powder

1 1/2 teaspoons salt

1/2 teaspoon sugar

3 tablespoons butter (divided)

3/4 cup whole milk or cream

Combine flour, baking powder, salt and sugar. Add 2 tablespoons of butter to dry mixture using a pastry cutter or two knives, until mixture forms pea-size crumbs. Add milk or cream gradually, stirring mixture lightly with a fork until just combined. Roll out dough to 1/3 inch thickness and cut with a large (2 1/2 inch) biscuit cutter. Melt remaining 1 tablespoon butter and brush it over the tops. Set rolls on a baking sheet, lightly greased. Allow biscuit rolls to rise about 20 minutes.

Line baking pan with dried beef. Wrap each chicken breast in a half slice of bacon and put on top of dried beef. Mix soup and sour cream and pour over chicken. Bake for 3 hours at 375 degrees. Use sauce to serve.

Our thought for the week: "Those who contemplate the beauty of the earth find reserves of strength that will endure as long as life lasts." Rachel Carson.